Easy-dessert-recipes

Mother’s Day Eats: Grilled Figs And Honey Ice-Cream Recipe

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Grilled Banana And Walnut Waffles Recipe

This grilled figs with honey ice-cream recipe – created by award-winning chef Guillaume Brahimi – is the perfect Autumn dessert to follow any Mother’s Day lunch or dinner. With a mixture of hot and cold components including a creamy homemade macadamia ice-cream (drool), it’s sure to be a winner among sweet tooth’s and mum’s alike.

Serves 2

Ingredients

6 figs (cut in half)

75 gm sugar

75 gm macadamia nuts

Honey ice cream

250 gm egg yolks

140 sugar

500 ml cream

500 ml milk

60 honey

Method

  1. Pre-heat oven to 170 degrees. Place macadamia nuts in a baking tray, when nuts are golden remove from oven.
  2. Place the sugar in wok pan on medium heat. When the sugar starts to caramelise, add the nuts. Coat the nuts, then remove and place in a lined tray to cool. When cold, cut the nuts into pieces.
  3. Place milk, cream and honey into a pot. Bring to the boil and then reduce to a simmer.
  4. Place yolks and sugar in a bowl and whisk to thick sabayon. Pour the sabayon into the milk and cream, cook for 1 minute remove and chill.
  5. Churn ice-cream.
  6. Place grill pan on heat, add a little butter and figs flesh side down cook for 2 minutes and remove.
  7. To serve, place figs on plate and finish with honey ice-cream and praline.

Recipe courtesy of Tefal

May 7, 2015

Gorgonzola Strawberry Tart Recipe

This unusual-sounding tart pairs the sweetness of strawberries with the salty, savoury bite of gorgonzola – a match made in heaven. Pair with a light pinot noir.

Ingredients

80g butter, melted

7 sheets fresh filo pastry

1 x 250g punnet Victorian Strawberries, washed and hulled

1 small, firm pear

100g gorgonzola cheese

¼ cup crushed walnuts

Method

  1. Preheat oven to fan 165°C. Brush a 20cm quiche or tart tin with butter, and layer over a piece of filo, allowing edges to drape over the sides. Butter this filo and place a second sheet over this, draping edges at right angles. Butter and layer a third piece of filo.
  2. Using a paring knife, slice pear into thin strips and top filo. Place a forth filo sheet over the pear and brush with butter.
  3. Carefully slice half the strawberries and place over filo.
  4. Crumble over half the gorgonzola and top with a fifth filo sheet. Butter this sheet and repeat another strawberry gorgonzola layer. Top with the final filo sheet and butter. Begin to carefully fold in all the draped edges, buttering as you go, being careful to keep the tart a nice shape. Once all the edges are folded in, brush with a final stage of melted butter and sprinkle with crushed walnuts.
  5. Bake for 55 – 60 minutes or until golden brown.
  6. Slice and serve as part of an antipasto board, with salami, bitey cheddar and dried fruits, or serve with a rocket salad as a light lunch.

What is your favourite sweet-savoury pairing?

March 21, 2014

Pineapple Ricotta Filo Parcels Recipe

This easy dessert recipe is perfect for summer entertaining. Juicy pineapple goes beautiful with creamy ricotta and flaky filo pastry.

Serves: 4

Ingredients

8 sheets of filo pastry
Olive oil spray
1 pineapple
1 cup ricotta
1 tsp. ground cinnamon
1 egg, whisked with a fork

Method

1. Preheat the oven to 180 degrees Celsius.

2. Cut the skin from the pineapple and remove the core. Cut the pineapple flesh into small pieces.

3. Lay out a sheet of filo, spray with olive oil and lay a second sheet over the top. At one end, spoon a quarter of the ricotta, leaving a few centimeters of pastry at either end. Spoon a quarter of the pineapple over the top of the ricotta and sprinkle with a little cinnamon. Spray the edges of the filo with olive oil and then fold the edges over. Spray again and then roll up.

4. Repeat three more times and lay the four parcels on a non- stick baking tray. Brush with the egg and bake for 15-20 minutes until browned and crispy.

5. Drizzle with honey, then cut diagonally in half and serve.

Recipe by Dr Joanna McMillan for Australian Pineapples

January 10, 2014

Fluffy Mocha Mousse Recipe

This fluffy mocha mousse recipe is easy to make and is an elegant choice for an after-dinner treat. Make sure you use the best espresso, as it will really effect the flavour of the mousse.

Serves: 4

Ingredients

8 eggs
1 cup chocolate chunks
1 cup vegetable shortening
2 shots (120mL) espresso
2 teaspoons cinnamon
2 tablespoons vanilla extract
4 tablespoons caster sugar

Method

1. Place eggs in a food processor and pulse for 3-4 minutes or until the eggs are fluffy.

2. Add the chocolate chunks to the eggs and mix until the chocolate chips are well ground.

3. Thirdly, add in the espresso, vanilla, cinnamon, shortening and coconut sugar and mix for 1 minute.

4. By this stage, the mixture should have taken on the thick consistency of mousse and is ready to serve.

Tip: The DéLonghi PrimaDonnaXS coffee machine, with its fully automatic function and its ability to produce two shots simultaneously, will help make the preparation both quick and easy.

What’s your favourite chocolate dessert?

November 18, 2013

Karen Martini’s Vanilla and Rosemary Panna Cotta Recipe

This easy panna cotta recipe from Karen Martini’s latest cookbook Everyday is the perfect summer dessert to serve at holiday parties or relaxed get-togethers. The crunchy biscotti crumbled over the top provides great texture to the luscious custard-like dessert.

I am head over heels in love with this flavour combination. The scorched lemon syrup brings a bitter hint that is a perfect accent to the sweet richness of the panna cotta – Karen Martini.

Everyday by Karen Martini, published by Pan Macmillan, RRP $39.95.

Serves: 10

Ingredients

3 1/2 gold-strength gelatine sheets
750 ml cream
370 ml milk
120 g caster sugar
1/2 vanilla bean, seeds scraped
2 rosemary sprigs
biscotti, to serve

Scorched Lemon Syrup

250 g caster sugar
zest and juice of 5 lemons (approximately 350 ml of juice) with the zest added to the juice

Method

1. Soak the gelatine in very cold water for 1 minute.

2. Combine the cream, milk, sugar, vanilla bean and seeds and rosemary in a saucepan and warm over medium heat until just starting to simmer. Remove from the heat.

3. Drain the gelatine and squeeze out any water. Drop the gelatine into the cream mixture and stir well. Allow to stand for 5 minutes, then strain the mixture through a fine sieve. Pour into ten 120-ml plastic panna cotta moulds, fill to 1 cm below the top, cool, cover and chill in the fridge for 6 hours or overnight.

4. To make the lemon syrup, put the sugar into a heavy-based, scrupulously clean medium–large saucepan and heat over high heat, shaking the pan occasionally to help dissolve the sugar, for 8 minutes until a dark caramel.

5. Remove from the heat and carefully add the lemon juice and zest (the very hot caramel will splatter). Let the sizzle subside a little. Stir and return to the heat and

bring to a simmer, continuously stirring until the syrup residue on the bottom of the pan has been incorporated into the sauce. Take off the heat, pour into a clean jar and chill.

6. To turn out the panna cotta, tip each mould to one side to create an air pocket, rotate the mould and invert onto a plate. You should not need to dip in hot water. However, if you have trouble with getting them out with this method, dip the mould in boiling water for 30 seconds and they should slip out easily.

7. Spoon the cooled lemon syrup over and around the plate and serve sprinkled with crushed biscotti.

karenmartinieveryday

 

October 30, 2013

Easy Dessert Recipes: Affogato

Throwing a dinner party for friends? Or looking for a simple dessert recipe that really impresses? Quick and easy to make, affogato is a traditional yet delicious Italian dessert and a clever way to combine the after-dinner coffee with a sweet ice-cream treat.

To ensure you’re serving the best tasting coffee every time, consider using the new DéLonghi PrimaDonna XS fully automatic coffee machine.

Affogato is so easy to make, it doesn’t even need a recipe. Just follow these five steps to make the perfect affogato dessert:

1. Fill a glass, mug or small bowl with 2-3 scoops of your favourite flavour ice-cream or gelato

2. Select the double espresso function on your coffee machine – try the PrimaDonna XS for best results – and pop a glass underneath each spout to capture two shots with one button to save you time

3. Pour a shot of hot espresso coffee over the ice cream

4. For an extra hit of flavour add an extra shot of chocolate, coffee-flavoured liqueur like Kahlua or even a couple of chocolate-coated coffee beans

5. For those with a really sweet tooth try adding whipped cream to your affogato or serve with biscotti for that finishing touch

What’s your favourite coffee dessert recipe?

August 16, 2013